Acrylamide formation during pan-frying of mung bean sprouts

Noda, Kyoko; Ando, Himawari; Tada, Kimiko; Satake, Mio; Nakauchi, Fuuka; Tsutsuura, Satomi; Shimamura, Yuko; Masuda, S.; Murata, Masatsune

doi:10.3136/fstr.fstr-d-21-00030

Cited by 2 publications

(5 citation statements)

References 18 publications

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“…The mass of mung bean sprouts decreased linearly (Fig. 1), which was also reported by Noda et al 13) , and their color became brown (Fig. 4) with the stir-frying time.…”

Section: Discussionsupporting

confidence: 83%

“…Therefore, the minimum value of 28 ng/g reported in the Survey Results of Hazardous Chemicals in Foods (2011-2012) by MAFF 10) and the 1-35 µg/kg (ng/g) concentration range reported in the total diet study done in Hong Kong 6) are regarded as values that are generally observed in stir-fried mung bean sprouts. Noda et al 13) parched mung bean sprouts and reported that their acrylamide content was 1,250 ng/g after heating them for 3 min. This is considered to be the value found in shriveled sprouts cooked under high heat.…”

Section: Discussionmentioning

confidence: 99%

“…In the study by Noda et al 13) , five students perched mung bean sprouts as if they would eat them, and the resulting acrylamide concentration range of the sprouts was 2.7-92 µg/100 g (27-920 ng/g) raw sprout basis. This variation suggests that some of the five students perched the mung bean sprouts quickly at low or medium heat, avoiding deteriorating the fresh texture of the sprouts.…”

Section: Discussionmentioning

confidence: 99%

“…In addition, Ishihara et al 12) reported an average acrylamide concentration of 2,210 ppb (ng/g) in 100 g of bean sprouts parched (dry-roasted, stir-fried without oil) for 4 min using a Teflon-lined frying pan with a diameter of 26 cm under strong heat. Noda et al 13) reported acrylamide concentrations of approximately 100 µg/100 g (1,000 ng/g) of raw sample prior to heating and of about 200 µg/100 g (2,000 ng/g) of raw sample prior to heating after parching 100 g of mung bean sprouts using a Teflon-lined frying pan with a diameter of 24 cm on strong heat for 3 min and 9 min, respectively. As previously reported, the acrylamide level range of stir-fried bean sprouts is very broad, being comparable to that of fried potato-based products.…”

Section: Introductionmentioning

confidence: 99%

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Acrylamide in Cooked Sprouts of Mung Bean (<i>Vigna radiata</i>)

et al. 2023

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We investigated the time-dependent acrylamide formation in mung bean sprouts during stir-frying under high and medium heat conditions. The acrylamide concentration range detected using the 3-mercaptobenzoic acid derivatization LC-MS/MS method was from below 29 ng/g [limit of detection (LOD)] to 6,900 ng/g. We also investigated the acrylamide levels in mung bean sprouts cooked using four methods while retaining their fresh firm texture using the thiosalicyclic acid derivatization LC-MS/MS method. The acrylamide concentration in microwave oven-cooked sprouts was below 16 ng/g (LOD). The samples cooked by stir-frying, parching, or boiling contained an acrylamide concentration above the LOD but below 42 ng/g [limit of quantification (LOQ)], except for one replicate of a stir-fried sample, whose acrylamide concentration was 42 ng/g. Bean sprouts are popular affordable vegetables, and when stir-fried, their acrylamide concentration is assumed to strongly affect the exposure of the Japanese population to acrylamide. Because the acrylamide concentration range of fried bean sprouts is as broad as mentioned above, the selection of a representative concentration value is difficult. A precise survey and data about acrylamide formation in relation to the bean sprout components before heating, their changes occurring during storage, and the cooking methods and conditions used are needed to estimate the exposure of the Japanese to acrylamide. Here, we showed that rinsing the sprouts before frying and frying them for a short time while mixing them well, while retaining the fresh firm texture to avoid burning and shriveling the sprouts is effective in decreasing the amount of acrylamide formed.

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“…The mass of mung bean sprouts decreased linearly (Fig. 1), which was also reported by Noda et al 13) , and their color became brown (Fig. 4) with the stir-frying time.…”

Section: Discussionsupporting

confidence: 83%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Acrylamide in Cooked Sprouts of Mung Bean (<i>Vigna radiata</i>)

et al. 2023

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“…An example of it is what is known as sprouted beans (the Broad bean Vicia faba L. seeds belonging to the legume family Fabaceae) are left soaked until they germinate, which is consumed cooked in Egypt, and served as one of the dishes of the folk heritage [4]. It is also consumed as fresh food or cooked in countries like Japan [5], as it is a common food with a high nutritional content for some Asian peoples [6]. Locally human consumption of sprouts is not widely familiar.…”

Section: Introductionmentioning

confidence: 99%

Effect of Soaking of Seeds in Water and Storage Period in a Regular Refrigerator to Produce Sprouts of some Vegetables for Marketing Purposes

Alwan

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The study was conducted under the condition of the laboratory affiliated with the Department of Horticulture/College of Agricultural Engineering Sciences/University of Baghdad, aiming to investigate the effect of soaking seeds in water and the storage period (0, 3, and 7 days) on some traits of sprouts produced from three types of plants (brown mustard, red radish, and purslane). The completely randomized design (CRD) was used in this experiment involving three factors with three replicates. Results demonstrated that the red radish sprouts were significantly superior in the contents of carbohydrates, chlorophyll, fibers, phosphorous, and protein; purslane sprouts were superior in the contents of calcium, potassium, and vitamin C; mustard sprouts were superior in the contents of calcium, chlorophyll, and potassium. Soaking seeds gave results significantly superior to non-soaking seeds in each carbohydrate, fiber, phosphorous, protein, and vitamin C content. The sprout storage period also significantly affected the trait that the second and third periods were superior to the first period in the most studied traits. Concerning the binary introduction, the non-soaked seeds affected the most traits in the interactions A x B and B x C. In the interaction A x C (plant type with the storage period), most results refer to the significant superiority of the red radish sprouts stored for a further time. Regarding the triple interactions, non-soaked seeds and long storage periods of the red radish sprouts were significantly superior in most interaction treatments.

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Acrylamide formation during pan-frying of mung bean sprouts

Cited by 2 publications

References 18 publications

Acrylamide in Cooked Sprouts of Mung Bean (<i>Vigna radiata</i>)

Acrylamide in Cooked Sprouts of Mung Bean (<i>Vigna radiata</i>)

Effect of Soaking of Seeds in Water and Storage Period in a Regular Refrigerator to Produce Sprouts of some Vegetables for Marketing Purposes

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